Pizza with Eggplant, Arugula and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 902 cal. | (43 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 89 g | (59 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 345 μg | (115 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 695 mg | (70 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the dough
- ½ cube Yeast (21 grams)
- 1 tsp sugar
- 400 grams Pastry flour
- 4 Tbsps olive oil
- 1 tsp salt
- Pastry flour (to work)
- For the topping
- 1 Eggplant
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 2 Bell pepper (red and yellow)
- 1 red onion
- 400 grams pureed Tomatoes (canned)
- 2 Tbsps freshly chopped Basil
- 350 grams Goat cheese (roll)
- 120 grams grated Mozzarella
- 1 handful Arugula
Preparation steps
For the dough, crumble the yeast in a bowl, stir in the sugar and mix with about 175 ml (approximately ¾ cup) of lukewarm water until smooth. Mix the dissolved yeast with the flour, olive oil and salt, and knead to a smooth dough. Cover the dough and let rise for about 1 hour in a warm place.
For the topping, rinse, trim and cut the eggplant crosswise into slices. Heat 1 tablespoon oil in a grill pan and fry the eggplant slices in it on both sides for 2-3 minutes. Remove the eggplant from the pan, season with salt and pepper and let cool.
Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into fine strips. Peel the onion and cut into thin rings.
Line baking sheets with parchment paper.
Divide the dough into 4 balls, roll out each ball on a flour surface into pizza bases of about 22 cm (approximately 10 inches) in diameter and place on baking sheets.
Seasdon the pureed tomato with salt and pepper, and stir in the basil. Spread the pureed tomato over the pizza bases, leaving a narrow margin. Spread the prepared vegetables on the pizza. Place the goat cheese slices over the vegetables. Sprinkle with the mozzarella and sprinkle with the remaining olive oil.
Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 20 minutes and serve sprinkled with arugula.
